Mushroom Barley Soup With Fresh Herbs

Serves 6 to 8
Time: 40 minutes || Active time: 15 minutes

Mushroom Barley Soup doesn’t have to be that staunch bowlful of murky stuff that your stepfather eats out of a can all winter. In fact, it can be downright right spring-like, with bright flavors from fresh herbs and springtime’s bounty of veggies.

I feel so lucky to be able to make soups like this happen with the herbs grown right in my yard. When people ask me how I could leave NYC, this is pretty much my answer (no not the hipster iPhone photos, but the subject matter!):

Sure, I could have found some way to garden in Brooklyn, but I lived there for most of my life and never managed to. I feel like if something leads me back home someday, I’ll be well equipped to put together some sort of garden, but growing up in the city it always felt like a dream that was way out of reach — something a much more put-together, much more resourceful or much richer person did.

Now that I’ve lived both in Oregon and Nebraska, I get it. The space helps for sure, but the pace helps, too. And I’ve come to find that there’s hardly anything more satisfying than grabbing a handful of thyme right off the porch, or gently pulling off a few crisp leaves of basil. The little things; tucking tomato plant branches safely into their cages, then smelling their grassy perfume all over your hands, eating a strawberry still warm from the sun, and even the failures! Watching your sunflowers go from seven to four and discovering the bunny who did it is still a pretty cool feeling.

And so this afternoon, when I got a yen for some mushroom barley soup (even though it’s June), I was able to use my garden instead of my spice rack. I am definitely a year-round soup girl, and can be found simmering some on even the hottest days of the year because sometimes gazpacho just won’t do.

If you don’t happen to have all of the herbs growing right outside, you can just use a mix of whatever you do have on hand. And if you had to choose just one herb, I’d probably make it dill. You can also bulk it up with beans – chickpeas or black-eyed peas are good contenders – or even some sauteed cubed tofu or tempeh. Tender greens, like spinach or watercress, would also make nice additions if you haven’t filled your greens quota for the day.

Preheat a 4 quart pot over medium heat. Saute the onion in olive oil with a pinch of salt until translucent, about 5 minutes.

Add the mushrooms and zucchini, and cook until slightly softened and some of the moisture has been released, about 5 more minutes. Mix in the garlic and saute for a minute or so.

Add celery, tomato, barley, broth, pepper and salt. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add herbs, cover again and cook until barley is tender, about 10 minutes. Salt and season to taste. For best results, let it sit for at least 10 minutes uncovered so that the flavors can marry. Serve garnished with extra herbs.

Isa, seriously, thanks so much for this. I always wanted to start my own l’il garden when living in Atlanta, but was always too lazy to. And now that I have a house and as much green space as I can handle, nothing beats plucking your own herbs and harvesting your own veggies. YAY.

[…] Mushroom Barley Soup With Fresh Herbs by IsaChandraServes 6 to 8 Time: 40 minutes || Active time: 15 minutes Mushroom Barley Soup doesn’t have to be that staunch bowlful of murky stuff that your stepfather eats out of a can all winter. In fact, it can be downright right spring-like, with bright flavors from fresh herbs and springtime’s bounty of veggies. I feel so lucky to be able to make soups like this happen with the herbs grown right in my yard. When people ask me how I could leave NYC, this is pretty much my answer (no not the hipster iPhone photos, but the subject matter!): Sure, I could have found some way to garden in Brooklyn, but I lived there for most of my life and never managed to. I feel like if something leads me back home someday, I’ll be well equipped to put together some sort of garden, but growing up in the city it always felt like a dream that was way out of reach — something a much more put-together, much more resourceful or much richer person did. Now that I’ve lived both in Oregon and Nebraska, I get it. The space helps for sure, but the pace helps, too. And I’ve come to find that there’s hardly anything more satisfying than grabbing a handful of thyme right off the porch, or gently pulling off a few crisp leaves of basil. The little things; tucking tomato plant branches safely into their cages, then smelling their grassy perfume all over your hands, eating a strawberry still warm from the sun, and even the failures! Watching your sunflowers go from seven to four and discovering the bunny who did it is still a pretty cool feeling. And so this afternoon, when I got a yen for some mushroom barley soup (even though it’s June), I was able to use my garden instead of my spice rack. I am definitely a year-round soup girl, and can be found simmering some on even the hottest days of the year because sometimes gazpacho just won’t do. If you don’t happen to have all of the herbs growing right outside, you can just use a mix of whatever you do have on hand. And if you had to choose just one herb, I’d probably make it dill. You can also bulk it up with beans – chickpeas or black-eyed peas are good contenders – or even some sauteed cubed tofu or tempeh. Tender greens, like spinach or watercress, would also make nice additions if you haven’t filled your greens quota for the day. 1 tablespoon olive oil 1 vidalia onion, thinly sliced (a regular yellow onion is fine, too!) 8 oz cremini mushroom, sliced 1/4 inch thick 1 average sized zucchini, sliced into 1/4 inch thick half moons 4 cloves garlic, minced 1 stalk celery, thinly sliced 1 average sized tomato, diced 3/4 cups uncooked pearled (quick cooking) barley 6 cups vegetable broth Fresh black pepper 1/2 teaspoon salt Herb mix: 3 tablespoons fresh chopped dill 3 tablespoons fresh chopped cilantro 3 tablespoons fresh chopped basil 2 tablespoons fresh chopped thyme Preheat a 4 quart pot over medium heat. Saute the onion in olive oil with a pinch of salt until translucent, about 5 minutes.Add the mushrooms and zucchini, and cook until slightly softened and some of the moisture has been released, about 5 more minutes. Mix in the garlic and saute for a minute or so. Add celery, tomato, barley, broth, pepper and salt. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add herbs, cover again and cook until barley is tender, about 10 minutes. Salt and season to taste. For best results, let it sit for at least 10 minutes uncovered so that the flavors can marry. Serve garnished with extra herbs. […]

Isa, I get it. I moved the NY to Vermont, and I haven’t seen the rabbit yet, but I know he’s there along with an assortment of other 4 legged lovelys that really enjoy raiding my bird feeders..and I enjoy watching them. My garden keeps getting bigger. LOVE this recipe. It may be June, but it’s always the right weather for a good soup……..thanks.

So glad you are giving the Midwest a good name. People ask why we live in a college town in Illinois and don’t move to Portland or back to DC and some days I ask myself the same thing. The pace here is way too easy and hard for me to give up. I don’t mind being the lone or one of the few vegan families in town because I can grow my own food and have time to hang out on our porch. Love your garden!

Same reason I moved to Omaha when I could have stayed in Southern California or moved back to Portland. I have to say your Basil looks more advanced than mine does right now. My dill and cilantro are coming on like champs though!

If only I can figure out what is taking a toll on my onions this week. I think it is just the wind, but am not positive. My potatoes are doing great though along with the tomatoes and various peppers!

Just made this- amazing!!! Didn’t have fresh thyme but threw some parsley in. Very flavorful! I added white beans and had to let it simmer for about 25 mins to cook the barley all the way. Excellent recipe- boyfriend approved and def a keeper! Thanks !!!

[…] Tom Hanks’ neck 2. Jeff Tweedy’s voice in “She’s a Jar” 3. Isa Chandra Moskowitz’s garden in Omaha 4. The CJ Cregg character in The West Wing – especially the episode when it is her first day as […]

[…] 8. Mushroom Barley: It’s a staple in the soup world, and for good reason: it’s warming and filling, with great flavor and aroma. This incredible recipe comes courtesy of the brilliant vegan chef, Isa Chandra Moskowitz. Using fresh herbs brings the flavor to the next level. http://www.theppk.com/2011/06/mushroom-barley-soup-with-fresh-herbs/ […]

Hi , I’m writing to you from very cold and snowy Omaha! I have an event in 3 weeks, where I have decided to sample a soup, for about 100 people. The focus of the soup has to be fresh herbs. Can you think of a great tasting soup that would appeal to 100 or so. I plan to make
3 gallons, sampling in 3oz cups.
Thanks for your time. Tim Albers.

Delicious–I could taste every vegetable in this soup and the flavors harmonized beautifully. This satisfying soup is hearty, complex, and tastes like summer. I think it also cured my hangover. Thanks Isa!

This soup makes me think of Krupnik, a barley mushroom soup in Polish cuisine! This is why I love your blog, there are so many of my favorite comforting cultural recipes here, and they’re all vegan! Thank you! 🙂